Mexican Chicken Stuffed Shells Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
• Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
• In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
• In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
• Bake 30 minutes in the preheated oven, until bubbly.

Steps:

• 1. Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them). If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain pasta and set aside while you make the filling.
• 2. Cook, drain and dice enough chicken breast to make 4 cups.
• 3. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
• 4. In a separate bowl, mix the cream cheese, chicken sock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. ( If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave)
• 5. Spread 3/4 cup picante sauce in the bottom of a large baking pan. You can use 13x18x2 or 2 9x13 pans. Reserve the final 1/4 cup for later.
• 6. Using a spoon or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in pan.
• 7. When the pan is full, frizzle the shells with the remaining 1/4 cup of picante and then sprinkle with shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Steps:

• 1. Preheat oven to 350°.
• 2. In a pan brown the ground beef and jalapenos (optional); Drain once done. Add taco seasoning and prepare according to package directions.
• 3. Add cream cheese. Cover and simmer until cheese is melted.
• 4. Add 2 cups of Kraft four cheese Mexican. Add olives (optional) Stir together and mix well. Set aside and cool completely.
• 5. While ground beef is cooking, cook the pasta shells according to package directions; drain.
• 6. Set shells out individually on cutting board or baking sheet so that they don't stick together.
• 7. Pour salsa on bottom of a 9×13 baking dish.
• 8. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up.
• 9. Evenly cover shells with taco sauce.
• 10. Cover dish with foil and bake for 30 minutes.
• 11. After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed.
• 12. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
• Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
• Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
• Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 350°.
• In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
• While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don't stick together.
• Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
• After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

Steps:

• Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.
• For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a large mixing bowl. Mix well.
• In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).
• You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
• Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
• When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
• Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.